Chili Oil Recipe
Chili oil recipe is a very popular recipe, especially when you enjoy making Chinese dishes. If you like cooking Chinese food, you must be familiar with chili oil because common Chinese dishes such as mapo tofu, chili bamboo shoots, and cold cucumber salad all require chili oil.
INGREDIENTS
- 250g Erjingtiao chili flakes
- 500ml rapeseed oil
DIRECTIONS
Prepare all the ingredients.
Make Spice Blend Powder: Prepare 36g of cumin seeds, 28g of angelica, 15g of sandalwood, 10g of eucalyptus, 8g of artemisia, 28g of star anise, 10g of cardamom, 25g of licorice, 26g of cinnamon, 10g of myrcia, 8g of myristica, 5g of cloves, 15g of hawthorn, 10g of fragrant leaves, and 3g of eucommia bark. Grind them into a powder and mix well.
Tip:
You can purchase these 14 types of Chinese medicinal herbs at wholesale spice markets in China at affordable prices. Ask the vendor to grind them into powder for free where you purchase them. Any excess can be stored for future use.
Chili Oil Preparation Method:
500ml rapeseed oil
250g chili flakes
10g star anise powder
5g thirteen-spice blend
100g white sesame seeds
Heat the wok and pour in the oil. Heat the oil until it reaches 180 degrees Celsius.
Once the oil reaches 180 degrees Celsius, turn off the heat. Use an oil thermometer to measure the temperature.
Let it cool for a moment, then add 100g of sesame seeds.
Tip:
When making chili oil, ensure the oil temperature is not too high to prevent ingredients from burning, which can make the chili oil bitter.
Add 10g of star anise powder and 10g of thirteen-spice blend.
Stir in 250g of chili flakes continuously.
Once all the seasonings are evenly mixed, add 10g of sesame oil at the end to enhance the aroma.
Your aromatic and spicy chili oil is ready.